Yields: 0


2-10-20 ok
yield: 4 SERVINGSprep time: 5 MINUTEScook time: 20 MINUTEStotal time: 25 MINUTES
Low carb, grain free, and full of flavor! This creamy Parmesan cauliflower risotto makes a great side dish and it's ready in no time.

5.0 Stars (1 Reviews)
3 tablespoons butter
1 shallot, minced
1 clove garlic, minced
16 ounces riced cauliflower, about 1 head
cup heavy cream
1 cup shredded Parmesan
teaspoon salt
teaspoon cracked pepper
2 tablespoons chopped parsley
Melt the butter over medium heat. Add the shallot and cook for 3 minutes, stirring often.
Stir in the garlic and cook for 30 seconds more.
Add the cauliflower and cook over medium heat for 10 minutes, stirring often.
Add the cream, Parmesan, salt, and pepper and stir well. Cook over medium heat, stirring occasionally, until cauliflower is tender and mixture is thick and creamy, about 5 minutes.
Stir in the parsley before serving.

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